Food glorious food

Yesterday we had the tasting session to help us decide upon the menu for the wedding breakfast. We arrived at Wyck hill for 12.30 and had an hour with Amy, our wedding planner, discussing some further details. Amongst the topics that arose were the colour of the chair sashes. James and I made our decision in approximately 15 seconds. We were told that the organza sashes were included in the package and that the other materials cost and extra 50p per chair. Thus we immediately whittled out the purple organza shades and decided between the two obvious choices almost instantly. It would be fair to say that Amy was speechless. We were slightly confused as to why so she went on to explain that she's previously sat with couples for upwards of half an hour as they've deliberated over the colour choice. I mean seriously?!?!? Maybe I'm not such a bridezilla after all! 

After the fun session we waited in the bar to be called through for our tasting. As we waited we enjoyed complimentary drinks and a chat with the bar manger who now knows us by sight and even knew exactly how long it was until our wedding. Shortly before 1330 we were called through to the conservatory restaurant where we were seated at a beautifully adorned table and offered glasses of wine (a small white for me as I was driving). James gallantly sampled the house red and had my second glass of white. Both I have to say we're rather tasty and I particularly enjoyed the white, even though it was dry and I tend to favour sweeter flavours. 

We were offered the opportunity to sample two dishes from the starter, main and dessert menus. We forewent the two options for the starter in favour of a custom made creation that is something of an homage to Scotland. Any guesses?

When it came to the mains I had a clear favourite prior to them being served. We were choosing from a red meat and a white meat based dish. I was very surprised to find that I actually preferred James' dish in terms of flavour, composition and cooking and so our first decision was made. Between courses we were visited by the restaurant manger who invited our opinion and feedback on the dishes. He was delighted by our uniformly positive feedback and unsurprised by the choices that we made. 

When it came to dessert we hit an immediate stumbling block when it transpired that one of our choices contained eggs, a complete no no for James. Thus we already had a winner but when it came to the taste of the two dishes this was confirmed. We could not have been happier about this and again our decision did not surprise the restaurant manager. Throughout the meal we could not fault the treatment we received, so much so I felt like royalty. Had there been any doubt in our mind about the choice of wedding venue it would have been assuaged. Fortunately there hasn't been any such moment of doubt and we are now even happier that we have made the right decision. Invitations are set to go out imminently - once we've both fully finalised our guest lists and the big day is drawing ever closer... 

93 days and counting.